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Silken Tofu WIth Shitake Mushroom

Asian inspired stir fry for the hungry family who want a delicious meal fast. A bit of forward planning and shopping help create meals like this paired with some boiled rice for a delicious meal any time.
Course Dinner, Lunch
Cuisine Japanese
Keyword Gluten Free

Ingredients

  • 3 medium crisp apples cored and diced
  • Juice of 1/2 lemon
  • 2 large celery stalks. diced
  • 1/2 cup dark raisins
  • 1/4 cup finely chopped walnuts
  • 1/3 cup commercially prepared tofu mayonnaise
  • Pinch of nutmeg mixed baby greens mesclun, as desired
  • 1 knob ginger sliced
  • 2 cups vegetable stock
  • 12 Chinese dried shiitake mushrooms
  • 2 tbsp mushroom soy sauce
  • ½ tsp sesame oil
  • 1 packet fresh oyster mushrooms
  • 250 g fresh silken tofu*
  • 3 green onions washed, trimmed and cut into 5cm lengths

Instructions

  • Soak the shiitake mushrooms in hot water for 1 hour. Drain, and cut off and discard the stems, which will not soften. Heat the master stock in a pot with the shiitake mushrooms, soy, ginger and sesame oil. Bring to the boil and reduce to a gentle simmer for 45 minutes.
  • Slice the tofu into 6 rectangular pieces and gently slide on to a plate. Place in a steamer over boiling water and cook for about 10 minutes, or until hot.
  • Add the green onions to the braised mushrooms and simmer for a few minutes until wilted, before adding the oyster mushrooms. Cook for a couple of minutes, then check the seasoning; you may need to add a little water if it has become too reduced or some soy if it needs salt.

To serve

  • Slide the tofu on to a serving platter and pour the braised mushrooms around the outside. Serve with plain noodles, steamed or fried rice.

* Silken tofu can be found in the refrigerated section of Asian grocers, and at some supermarkets Chinese dried mushrooms have a rich, earthy flavour and silky texture when braised.

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